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 Wash and peel the yams and cut
into 1 inch (26 mm) sections.
Set aside.
- Heat the oil and 3 1/2 tsp (50
g) sugar in a wok over a low fire,
stirring until melts into a yellow
syrup. Stir in the yam sections.
Add 3 cups (750 ml) of water,
the remaining 1 cup (250 g) sugar,
the honey and the osmanthus flowers.
Simmer over low heat until the
yam is very tender and the syrup
thickens. Place in a dish, sprinkle
with the haw jelly and cucumber
dice, and serve.
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